Green Leaf's cuisine craftsmen chop, slice, and stir-fry traditional Chinese and Thai dishes. Diners whet their palates with a pair of crunchy egg rolls before selecting dishes from Green Leaf's menu of 21 chef's specialty entrees to fill out their meal. Morsels of crispy chicken breast march lockstep across a plate of General Tso's chicken, coated in shining hot-sauce armor ($12.95). Sizzling shredded beef nestles next to hot pepper in a warm bed of spinach ($13.95), and Twinkie and Pinkie, a combo of shrimp and scallops ($15.95), fight villainous hunger like a seafood substitute for Batman and Robin. Green Leaf's prompt and friendly staff will also accommodate vegetarian requests.
The cooks at Masala Wok specialize in flavorful, aromatic Hakka-style cuisine, blending together Indian and Chinese culinary techniques. Pan-fried dry chili chicken, Singapore-style hoisin shrimp, and golden-fried cauliflower dumplings are a few popular menu items. Patrons can order carryout or stay to eat in the casual restaurant.
Yellow lanterns sway above a burbling indoor waterfall, whose murmurs mask the sound of keen knives slicing through flanks of fish behind Water Moon’s sushi bar. Inside the bustling kitchen, pinches of spices culled from Chinese, Japanese, Vietnamese, and Thai culinary traditions grace dumplings and spring rolls as thick or glassy noodles entwine with vegetables, duck, seafood, or pork beneath a sprig of leafy herbs. Above the dining room’s black lacquered chairs and curved, orange banquette seating, wallpaper inspired by antique scrolls teems with classical characters and the definitive lyrics to “Louie Louie.”
In 1979, Sam Chan arrived in New York City from his native Hong Kong. He quickly set to work moving up the ranks of the restaurant industry chain—from dishwasher to prep cook to chef maitre'd and finally to owner of his own establishment, Sichuan Pavillion. Chan poured his heart and soul into his restaurant, painstakingly developing a menu of freshly made authentic cuisine from all the distinct regions of the China. In time, Sam's son Ricky joined his father to help run the business, drawing on years working there to help create a new menu as an ode to Chinese-American culture and cuisine.
The restaurant’s seasonal tasting menus feature morsels of exotic treats such as marinated jellyfish or fivespice-salted Peking chicken. Made-to-order dishes include steamed pork dumplings and slow-simmered spicy Sichuan tofu. In addition to whipping up traditional delicacies, the restaurant's chefs also show off their skills with plates of Americanized Chinese fare enlivened by unexpected touches, such as General Chan's chicken made with succulent dark meat or surf and turf of filet mignon and sea scallops stir fried in a zesty black pepper sauce.
A small Chinese restaurant in Flushing seems an unlikely place to find what the New York Times Diner's Journal calls "the best soup dumplings in New York City, if not the world, and that includes China." Yet, the constant line of eager guests awaiting seats at Nan Shian Dumpling House serve as perfect evidence of the eatery's prowess. Sinking teeth into the dumplings provides further proof: the dainty buns conceal treasures of flaky crab meat, succulent pork, and savory broth. The signature dish can be garnished with such sides as beef-stuffed scallion pancakes or flaky turnip pastries as diners feast elbow-to-elbow with other parties at communal tables.
Chefs at Jardin De China expertly blend the culinary traditions of China with those of Latin America to create the restaurant’s signature Latin-Chinese fusion cuisine. They prepare ropa vieja, fried pork chops, and other Latin specialties and then add an Eastern twist by serving them alongside fried rice and egg rolls. The menu also holds a number of unadulterated Chinese classics including General Tso’s chicken and beef with broccoli. Those dining in are encouraged to check out the hanging display case in the dining room; it showcases paper money from China, several Spanish-speaking countries, and the moon.